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Hometown Recipes 6-12-18

Broccoli and Rice Casserole

Sharion Carethers

1 sm. onion, chopped

? c. chopped celery

1 pkg. (10 oz.) frozen chopped broccoli, thawed

1 tbsp. butter or margarine

1 jar (8oz.) process cheese spread

1 can (10 ? oz.) condensed cream of mushroom soup

1 can (5oz.) evaporated milk

3 c. cooked rice

In a large skillet over medium heat saut? onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over. Do not stir. Bake uncovered at 325 degrees for 25-30 minutes or until hot and bubbly. Serve.

Corn Dressing

Cheryl Lane

1 can cream style corn

1 can whole kernel corn

? c. sugar

6 tbsp. flour

? c. canned milk

2 tsp. baking powder

2 eggs (beaten)

1 stick margarine

Beat eggs in a bowl, add all ingredients except margarine. Mix well. Melt stick of margarine in baking dish. Pour all ingredients over the margarine. Bake at 350 degrees for about 45 minutes.

Spicy Fried Chicken

Sharion Carethers

2 ? to 3lb. fryer chicken

All-purpose flour

1 ? tsp. season salt

? tsp. red pepper

1 ? tsp. black pepper

1 tsp. paprika

Crisco grease

Rinse chicken pieces. In a large 12 skillet heat Crisco grease until hot. In a big bowl combine flour, season salt, red pepper, black pepper and paprika. Add few pieces of chicken at a time; shake to coat. Then put chicken in hot grease uncovered over medium heat for 10 to 15 minutes, turning to brown evenly. When chicken is done, drain chicken pieces on paper towel. Serve.

Kenneth?s

Favorite Pie

Carolyn Barnett (d)

1 can sour cherries

1 can crushed pineapple

? c. sugar

? c. flour

1 box cherry Jello

1 c. chopped pecans

3 or 4 bananas

Cool Whip

Mix first 4 ingredients and cook until thickened. Then add Jello and chill. Add pecans and bananas. Pour into 2 baked pie shells. Top with Cool Whip. Store in refrigerator.